Evaluation of acrylamide reduction potential of l-asparaginase from Fusarium culmorum (ASP-87) in starchy products
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.09.048
Abstract: Abstract Acrylamide, a potential carcinogen is formed when starchy foods are fried or baked above 120 °C. l -asparaginase is an enzyme that catalyzes the hydrolytic cleavage of the amino acid l -asparagine, the precursor for… read more here.
Keywords: potential asparaginase; formation; culmorum asp; fusarium culmorum ... See more keywords